I use vital wheat gluten for my yeast to feed on so you can get alittle rise.Without the wheat gluten the yeast is useless.You will still get that yeasty taste like for dinner rolls, but they wont rise without the gluten. I made beebs cinnamon rolls yesterday and for got the wheat gluten so they were more like drakes coffee cakes!I used a flour blend for the first time I loved though it was one third protien powder which is a zero(like for shakes), one third hazelnut flour(8 arbs a cup), and one third almond flour(12 carbs a cup)They came out to about 1.5 carbs each..It really lightened the flours up.The soy protien powder is really cheap too.But it gave the bread a really nice flavor.i use soy flour sometimes but I try to stay away from it because its 20 carbs per cup unless I cut it with another flour, but the protien powder is a zero.